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Directions

On each of 4 plates arrange slightly overlapping slices of beef in a circle.

Set aside in the refrigerator.

Sauce

Combine the egg yolk and mustard in a bowl.

Add half the vegetable oil, whisking to emulsify.

Add the lemon juice and the rest of the oil.

Add the rest of the sauce ingredients. Set aside.

Season each plate of sliced beef with fleur de sel and pepper.

Place a nice bunch of arugula in the centre of each plate.

Sprinkle with olive oil and balsamic vinegar.

Top with shavings of Parmesan.

Serve the beef carpaccio immediately.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.